If you think Cancun is all about margaritas, Coronas and frozen drinks–well, you’re right. While, of course, you can imbibe all of the above in abundance, Cancun’s spirits also have a sophisticated side. Locals will be the first to tell you that tequila shots with salt and lime were created for the tourists. If you want to know how the locals enjoy a good drink distilled in their native Mexico, you have to dig deeper than the swim up bars and all night discos.
The Real Deal on Tasting Tequila
Herradura Silver, Reposado & Anejo
Begin your journey with a proper tequila tasting—and leave it to Cancun to have a museum dedicated to the spirit. You can visit the Tequila Herradura Sensorial Museum or have a rep set up a tasting in your hotel’s lobby. Produced in Jalisco, tequila has the same regional distinction as French Champagne. If it’s not made in Jalisco, it’s not tequila. And if it’s not made of 100% blue agave, it’s not the good stuff.
You’ll learn about the history of the spirit, how it’s made and then taste blanco, silver, reposado and anejo varietes. You’ll also learn about the other agave-based spirit, smoky mezcal. Once you’ve been guided through the complex flavor notes—citrus, vanilla, anise—of the different aged tequilas, you’ll think twice before you toss back your next shot. In fact, Mexicans enjoy sipping their tequila the way you would a fine Scotch.
Sipping Sangrita at Casa Magna
One of the best ways to do this is with sangrita, a sweet and zesty tomato juice served in a separate glass. Bar manager Omar Lopez at the JW Marriott Cancun makes a mean one with lime juice, orange juice, Worcestershire sauce, grenadine, salt, pepper and Tabasco. You’re meant to take a sip of tequila (served neat) and then a sip of sangrita, and swirl the mixture in your mouth before drinking it. If all this tequila talk has made you thirsty for a traditional margarita, the hotel’s lobby bar also makes a delicious frozen margarita with fresh raspberry and other upscale twists on the classic.
The Next Napa?
When you think of wine country, Mexico might not be the first place that comes to mind. However, Baja California’s Guadalupe Valley and neighboring regions are producing high quality wines in a terrain similar to California’s Napa Valley. When dining in Cancun at fine establishments, like Gustino’s or La Capilla, flip to the Mexico section of the wine list and try something you’ve never had before. Cában’s 2009 Cabernet Sauvignon, made in Mexico’s San Vicente Valley is an excellent place to start.
Coffee, Mayan Style
Mayan coffee preparation at La Habichuela Sunset
At the end of a delicious meal, coffee and dessert are usually in short order. At La Habichuela Sunset, order off the menu and ask for Mayan coffee. The recipe dates back to the ancient civilization and the dramatic presentation is almost as satisfying as the drink itself. Made by flambéing brandy and local D’Aristi Xtabentun honey liqueur (produced in the Yucatan Peninsula), the concoction is mixed with coffee and poured over vanilla ice cream in a sugar-rimmed glass. It’s the perfect digestif to cap off a day in Cancun—and the setting on the outdoor patio designed to mimic Mayan ruins overlooking the lagoon is pretty spectacular, too.
An original version of this story originally published on Travel + Escape
Photos by Luisana Suegart
